Asian Salad

By author photo Jenny Craig Team

vegetarian

Asian Salad

Serves: 4

Grocery count (per serve): 1 Limited Free Food

Ingredients:

  • 1 cup shredded red cabbage
  • 1 cup julienne carrots
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced red capsicum
  • 1 cup chopped fresh coriander

Dressing

  • 2 tbsp sweet chilli sauce
  • 1 clove crushed garlic
  • 1 tbsp low salt soy sauce
  • Juice from 1 lime or lemon

Method:

1. Combine ingredients for dressing in a jar and shake to mix.

2. Place prepared vegetables in large salad bowl and pour over dressing, then toss with tongs to combine. Enjoy!

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